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Revista de Salud Pública
versión impresa ISSN 0124-0064
Resumen
CABRERA-TREJO, Yosselin A. et al. Combined methods for increasing the shelf life of coconut water obtained from the non-established commerce of Puebla City, Mexico. Rev. salud pública [online]. 2021, vol.23, n.2, pp.1-. Epub 29-Mar-2022. ISSN 0124-0064. https://doi.org/10.15446/rsap.v23n2.71298.
Objective
To evaluate the effect of combined methods for increasing the shelf life of coconut water.
Methods
Coconut water was obtained from non-established commerce of Puebla City, Mexico. Coconut water was treated with ultraviolet-C light, vanillin or cinnamaldehyde, and stored at 5 and 22°C. The effect of combined methods was evaluated in the growth of aerobic mesophiles and molds plus yeasts.
Results
Ultraviolet-C light treatment reduced the microbial load of aerobic mesophiles and molds plus yeast in 3,2 and 2,9 log cycles, respectively. In stored coconut water, the combination of ultraviolet-C light, cinnamaldehyde and low temperature maintained the microbial load in both groups of microorganisms under 10 CFU/mL for 30 days.
Conclusion
Combined methods may be an alternative at a low cost for the conservation of coconut water.
Palabras clave : Cocos; food preservation; foodborne diseases; food handling (source: MeSH, NLM).
